Preparation

For praline:
Preheat oven to 375°F. Scatter
almonds on small rimmed baking sheet.
Bake almonds until golden brown, about 3
minutes. Remove from oven. Push almonds
together in 4-inch square on sheet and cool.

Stir sugar, 1 tablespoon water, corn
syrup, and coarse salt in small heavy
saucepan over low heat until sugar
dissolves. Increase heat; boil without
stirring until syrup is dark amber,
occasionally swirling pan and brushing
down sides with wet pastry brush, about
5 minutes. Immediately pour caramel evenly
over almonds, coating completely. Let stand
until cold and hard, about 30 minutes. Break
praline into pieces or process to coarse
crumbs. DO AHEAD: Can be made 4 days
ahead. Store airtight at room temperature.

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Recent Review

These were easy to make and set well. The
finished color of these were very
unappetizing to look at so I didn't serve
them for my dinner party. When I tried them
later I was very sorry I didn't serve them
because they were fabulous! WOW! Then next
time I made them I just cover the tops with
more praline and that solved the color
issue. Will make this over and over!